KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 049 Creamy coffee cream

No. 049 Creamy coffee cream Recipe number 2 (!)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 365.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85202.18 201.87 73.96 73.85 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 202.18 149.61 73.96 54.73 
4No. 071 Coffee syrup68.0 101.09 68.74 36.98 25.15 
5Vanilla powder99.855.05 5.05 1.85 1.85 
6Sign up
Total16.6 83.4 1019.32 849.85 372.87 310.87 
Losses 1.9%16.15 5.91 
Output16.6 83.4 1000.00 833.70 304.97 
Losses before baking/boiling, shrinkage 0.95%83.4 9.68 8.07 3.54 2.95 
Baking/boiling -0.0%-0.050-0.018
Losses after baking/boiling, shrinkage 0.95%83.4 9.68 8.07 3.54 2.95 
No. 071 Coffee syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   12.02 —   
3Natural roasted coffee96.0 43.72 41.97 1.62 1.55 
Total32.0 68.0 1024.60 696.73 37.89 25.76 
Losses 2.4%16.73 0.62 
Output32.0 68.0 1000.00 680.00 36.98 25.15 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.45 0.31 
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.45 0.31 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 365.8 kg finished product
in kind
in solids
1Sign up84.0 184.89 155.31 
2Powdered sugar99.8573.96 73.85 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 73.96 54.73 
4Granulated sugar99.8524.25 24.21 
5water—  12.02 —   
6Sign up99.851.85 1.85 
7Natural roasted coffee96.0 1.62 1.55 
8Cognac or dessert wine—  1.23 —   
Total373.78 311.49 
General losses 2.1%6.53 
Output83.4 365.80 304.97